From minimalistbaker.com

1-Pot Red Lentil Chili

6 servings · 10 min prep · 45 min cook

Ingredients

Ingredients

• 2 Tbsp avocado or coconut oil
• 1 medium white or yellow onion, diced
• 1 medium red pepper, diced
• 1/2 tsp sea salt
• 1/2 tsp black pepper, divided, plus more to taste
• 1 small jalapeño, diced with seeds
• 4 cloves garlic
• 3 Tbsp chili powder blend, divided
• 2 Tbsp ground cumin, divided
• 1 tsp smoked paprika
• 2 (15 oz) cans diced tomatoes
• 3 Tbsp tomato paste
• 1 3/4 cups water, plus more as needed
• 3/4 cup dry red lentils, rinsed and drained
• 1 (15 oz) can kidney beans, slightly drained
• 1 (15 oz) can black beans, slightly drained
• 1-2 Tbsp coconut sugar or maple syrup
• 1 (15 oz) can corn, drained, optional

Steps

1. Heat a large pot over medium heat. Once hot, add 2 Tbsp oil, onion, and 1 medium red pepper. Season with a healthy pinch each ½ tsp salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.

   3-4 min

2. Add 1 small jalapeño and 4 cloves garlic to a mortar and pestle and crush into a rough 3 Tbsp paste (alternatively, blend in a small food processor, or finely mince). Add to the pot with onion and 1 medium red pepper, and season with another pinch ½ tsp salt and pepper.
3. Add 2 Tbsp chili powder, 1 Tbsp cumin, 1 tsp paprika, 2 (15 oz) cans diced tomatoes, 3 Tbsp tomato paste, and 1 ¾ cups water, and stir to combine. Bring to a low boil over medium high heat.
4. Once boiling, add ¾ cup lentils and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add more 1 ¾ cups water if the mixture is looking too ¾ cup dry and the lentils aren't submerged.

   15 min

5. Next add 1 (15 oz) can kidney beans, 1 (15 oz) can black beans, ¼ tsp each salt and 1 medium pepper, and 1 Tbsp cumin and 1 Tbsp chili powder, and stir to combine.
6. Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add 1 (15 oz) can corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.

   20 min

7. Taste and adjust seasonings as needed, adding more 3 Tbsp chili powder or 2 Tbsp cumin for smokiness, ½ tsp salt for saltiness, or a little 1-2 Tbsp coconut sugar to balance the heat and draw out the other flavors.
8. Serve as is, or garnished with fresh cilantro, 1 medium red onion, and/or avocado (optional).
9. Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop, or in the microwave.

Nutrition

Per serving

kcal

320

protein

15.9 g

carbs

52.4 g

fat

6.8 g

Simplify your own recipe on Reduce